Significance and Use
This test method provides quick and accurate ratings for the sensory heat in low heat chilies ranging from 200 to 2500 Scoville heat units.
Sensory results from this test method correlate highly (r2 = 0.94) with results from high-pressure liquid chromatography; making the two methods substitutable.
1. Scope
1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units.
1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.).
1.3 This test method does not apply for ground red pepper or oleoresin capsicums.
1.4 The values stated in SI units are to be regarded as the standard.
1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.
2. Referenced Documents (purchase separately) 
The documents listed below are referenced within the subject standard but are not provided as part of the standard.
ISO Standard
ISO 3513-1977 (E), Spices and Condiments--Chilies--Determination of Scoville Index Available from American National Standards Institute (ANSI), 25 W. 43rd St., 4th Floor, New York, NY 10036, http://www.ansi.org.
ASTM Standards
E1083 Test Method for Sensory Evaluation of Red Pepper Heat
ASTA Standard
ASTA Method 21.0 Official Analytical Methods Available from American Spice Trade Association, Box 1267, Englewood Cliffs, NJ 07632.
Keywords
low heat chilies;
ICS Code
ICS Number Code 67.220.10 (Spices and condiments)
DOI: 10.1520/E1395-90R11
ASTM International is a member of CrossRef.
Citing ASTM Standards
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